Farmer’s markets in Quebec are full of field-grown asparagus this time of year, so it’s a great time to try this dish.
You hardly need a recipe for this one. Simply steam the asparagus, make the vinaigrette, poach the eggs, and then assemble everything together.
This recipe is great with boiled new potatoes, which you can also find in Quebec farmer’s markets this time of year.
Step 1: Make Classic French Vinaigrette
- 1/2 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1-2 tablespoons red wine vinegar
- 1/2 tablespoon Dijon mustard
- 1/2 shallot minced
- ½ teaspoon salt
- ½ teaspoon pepper to taste
Combine everything except the olive oil in a small bowl, then whisk in 1/2 cup extra-virgin olive oil. Add salt and pepper if needed. Store in a jar in the refrigerator. Shake well before using.
Step 2: Clean and boil the new potatoes (if using)
- 12-15 new potatoes (3-4 per person)
Put potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) then drain.
Step 3: Clean and wash the asparagus
- 1-2 bunch of Québec asparagus
Put 3-4 inches of water in the bottom of a steamer and bring to a boil. Wash the asparagus, then trim the ends to fit your steamer. Cover and steam the asparagus until bright green and tender but still somewhat crisp, between 4-8 minutes, depending on how thin it is. Remove from the steamer and season with salt and pepper.
Step 4: Poach the eggs
- 4 eggs
- ½ – 1 teaspoon vinegar
Bring a medium pot of water to a boil, making sure you have a depth of at least 2 inches. Add a drop of vinegar. Do not add salt.
Crack each egg into a small bowl and set aside.
Pour the eggs into the pot, then poach the eggs for 3-4 minutes over medium heat, spooning the simmering water over the eggs.
Remove eggs form the pot with a slotted spoon.
Step 5: Assemble the Dish